Small Batch Hot & Sweet Carrot Relish Freezer Preserves
Make delicious hot and sweet carrot relish and keep in your freezer to bring a burst of flavor to so many dishes - grilled or roasted chicken, cured meats, with salads, or topping crackers.
Servings: 12 half pints
Calories: 70kcal
Ingredients
- 1 pound carrots coarsely shredded (about 4 cups)
- 3 tablespoons minced jalapeno pepper*
- 3 tablespoons minced garlic
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon coriander seeds toasted & crushed
- 2 teaspoons yellow mustard seeds
- 1/2 teaspoon salt
- 2/3 cup cider vinegar
- 1/2 cup unsweetened apple juice
- 1/4 cup lime juice
- 1/2 cup packed light brown sugar**
Instructions
- Combine all of the ingredients in a 10-inch sauté pan set over medium heat and bring to a boil. Lower the heat and simmer, stirring occasionally, until the liquid is reduced and the mixture is sticky and glossy, about 20 minutes. If the relish appears too dry, add a little apple juice or water.
- Wash the jars, lids, and bands in hot soapy water, rinse well, and place them upside down on a clean towel to drain.
- Spoon the relish into the jars, leaving a half inch of headroom to allow for expansion during freezing. Cover each jar with a square of wax paper slightly larger than the jar opening, fold in the corners with a clean spoon, and gently push down so some of the syrup comes up over the paper. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and finger tighten the bands.
- Label the jars. Allow the relish to cool completely and tighten the bands before storing in the refrigerator or freezer.
Notes
*If you want the relish hotter, leave the seeds and membranes; for a milder relish, substitute sweet pepper.
**This did seem like a lot of sugar for us and next time I will cut it in half.
Recipe From Savory Sweet: Simple Preserves from a Northern Kitchen by Beth Dooley and Mette Nielsen (University of Minnesota Press, 2017).
Copyright 2017 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press
Copyright 2017 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press
Nutrition
Serving: 1/4 cup | Calories: 70kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 192mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6355IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg
